Wednesday, March 27, 2013

Gluten-free Pizzas

Over the weekend we felt like having a pizza night, but to keep it clean and naturopathic I decided to try a couple gluten-free crust recipes. The first one was an eggplant based one (pictured on the right in the first photo) and the second one was made from gluten-free flour and was done easily in a skillet! Both turned out great!

Eggplant Pizza Crust:
  • 1 eggplant, peeled
  • 1/2 tsp  (2 mL)  salt
  • 1/4 cup  (60 mL)  ground flaxseeds
  • 3 tbsp  (45 mL)  Gluten-free flour (I used a blend, but you can use Bob's Mill)
  • 1 egg
  • 1 tbsp  (15 mL)  olive oil
  • 1/4 tsp  (1 mL)  pepper
  • 1 tsp garlic powder


1. In large bowl, coarsely shred eggplant; stir in salt and let sit for 5 minutes. In handfuls or using cheesecloth, squeeze out excess liquid. In separate large bowl, thoroughly combine eggplant, flaxseeds, flour, egg, oil and pepper. On a piece of parchment press mixture into any shape, but 1/4-inch/5 mm thick. Slide parchment paper onto pizza stone (preheated) OR centre rack of 375°F/190°C oven; bake for 20 minutes.
2. Carefully slide crust out of oven; top with another parchment paper; lift both parchments and flip over; peel off top parchment. Apply your toppings and bake an additional 15-20 min at 400C.

Skillet Pizza:
2 cups gluten-free flour
2 Tbsp starch (corn, rice or arrowroot)
2 tsp Baking powder
2 Tbsp Olive Oil
1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp garlic powder

Add water (start with 1 cup) until you form a dough ball. Divide into 2 smaller dough balls and let sit 5 min. Heat a skillet (non-stick or cast iron). Add 1 tsp olive oil. Roll out one dough ball onto parchment into circle. Flip the dough into the hot pan (peel off parchment). Cook for about 4 min. per side (until light golden brown). Repeat with next dough ball. Apply toppings and bake 15-20 min at 400C

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
We're On Facebook!

Sunday, March 24, 2013

A New Take on Romaine!

Back when we had cable television I used to watch a LOT of Food Network. I remember seeing chef Michael Smith throwing a head of romaine onto the BBQ for a new spin on caesar salad, but I had never tried it until recently. This technique is AMAZING at bringing out the flavor of an otherwise bland leafy green! Here's how:

Rub your entire head of romaine in olive oil (just the outside) and sprinkle with salt and pepper. Place it on the BBQ just for under a minute per side - you don't want to 'steam' the lettuce, but rather give it nice grill marks. When it's done, slice it in half lengthwise and drizzle with home-made dressing (naturopathic take on ceasar)!
1 Tbsp Dijon
3 cloves garlic
juice of 1/2 lemon
salt and pepper
Blend with an immersion blender while slowly adding about 1/3 cup olive oil to emulsify the dressing (this makes it thick).

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
We're On Facebook!

Throwing together a (CLEAN) meal!

My next few posts will be mostly food related with pictures and recipes of meals we've made recently that have been great enough to share! Sometimes I wonder why i'm grabbing my camera every time I put a dish together, but I'm realizing that I'm inspired by food, cooking and clean eating. This should be a cornerstone for good health for everyone, and that is why my Naturopathic blog sometimes feels like a food blog - it's THAT important!! Food create a hormonal and chemical cascade in out bodies, and when the diet is off, so is everything else! Your best assurance at good health is eating simple, REAL foods at least 80% of the time! Find out what will motivate you to get back into the kitchen, try new recipes, and challenge yourself to make it healthier! For me, I surround myself by people and resources that have the same passion about Clean Eating as I do - a simple strategy is to follow those people on Facebook or Blogs - each day when I open my page I'm flooded with great new ideas and recipes that I'm excited to try.

Ok, so the last week or so we've been really diligent with cleaning up our diets and incorporating a little 'detox' as spring arrives! One of the wonderful benefits of tackling a cleanse is that you are forced to explore new foods and create new recipes with ingredients you may otherwise not have tried. Here's one sample dinner that we made earlier in the week:

Brown and Wild Rice with a little coconut oil and peas

A simple avocado and tomato salad topped with chopped onion, lemon juice and salt and pepper - Delicious!

Stirfry - saute a diced onion and red pepper in Olive Oil until soft and translucent. Add baby bok choy and white navy beans, salt and pepper. Saute until bok choy wilts (3-4 min). Grate 2-3 cloves garlic into the pan and heat through. Serve with the rice and side of avocado/tomato salad.

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
We're On Facebook!

Tuesday, March 19, 2013

Detoxification Seminar

Mark your calendars!
FREE Detoxification Seminar
Dr. Anna Falkowski, Naturopathic Doctor
Date: Tuesday April 16 12-1pm at Vitality for Life Health Center OR
Saturday April 20, 31013, 2pm-3pm, Moksha Yoga Barrie

Details: Any compound that has a detrimental effect on cell function is considered a toxin. Our bodies are exposed to an increasing number of toxic compounds in the environment, foods, skin care products as well as to a growing variety of drugs. Given these exposures, the individual’s ability to detoxify is now recognized as a key factor to OVERALL health.

This workshop will guide you through the many factors involved in supporting the body’s own ability to eliminate built-up toxins. It will be a wonderful adjunct to the upcoming Moksha Yoga challenge in May! You will be instructed on:
-Nutritional guidelines
-Recommendations on activities to improve elimination
-Resources to support you on your journey
-Specially formulated supplements that aid in detoxification will be discussed AND available for purchase at a discounted price.

*Note: this workshop is suitable for both BEGINNERS and those well versed in detoxification, as different options will be discussed! Friends and Families are welcome!

Please EMAIL to reserve your spot for the April 16th date as it will be limited to an intimate group at our clinic!

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
We're On Facebook!

Sweet Potato Hummus

Made this awesome Sweet Potato Hummus this past weekend to take as an appetizer to a friends house - it was a hit! This is a nice lighter variation on traditional hummus. Here is the recipe:
-Peel and dice 2 medium sweet potatoes. Drizzle in olive oil , toss and bake at 400 for 25-30 min (until tender).
-Cut the tops off 3 garlic bulbs. Drizzle the cut side with olive oil. Wrap in aluminum foil and bake with the sweet potato, but leave in an extra 10 min.
-Place sweet potato, one can rinsed chickpeas, juice of one lemon, 3-4 Tbsp of olive oil, 1 tsp cumin, and the roasted garlic (squeeze cloves out of the bulb) into medium bowl.
-Puree with hand blender (or food processor). Salt and pepper to taste. Adjust flavor as needed.
-Toast raw sunflower and pumpkin seeds. Sprinkle onto hummus and top with dried cranberries (optional). Serve with corn chips, pita or crackers!

Dr. Anna Falkowski HBSc, ND
Naturopathic Doctor, Clinic Director
Twitter: @NaturoDoctor
We're On Facebook!